46 verrines syllabub Recipes

sugar, white wine, half-and-half cream, heavy whipping cream, whipped, for garnish, ground nutmeg, for garnish

milk, sugar, apple cider (fresh is best ), vanilla, salt, heavy whipping cream, nutmeg , as garnish

lemons , juice and zest of, hard alcoholic cider, sugar, heavy cream, grated nutmeg

red quinoa (or regular, or couscous or bulgur), chili powder, divided, lime juice, divided, olive oil, ripe avocado, drops tabasco sauce, alfalfa sprout (or broccoli or lentil or wheatberry, etc.), salt (optional), black pepper (optional)

heavy whipping cream, chilled, white sugar, white wine, fresh lemon juice, grated lemon zest, ground nutmeg (or to taste), fresh mint leaves for garnish (optional), lemon slices for garnish

sugar, dry white wine, fresh lemon juice, dry sherry, grated lemon peel, chilled whipping cream, baskets raspberries

lemons , juice and zest of, limoncello, heavy cream, caster sugar, amaretti cookies

lemon juice, strained, scotch whisky, lemon peel, grated, superfine sugar, whipping cream, berries, garnish

fage total 0, fine granulated sugar, greek honey, cider, granny smith apples, peeled, cored and diced, graham crackers

fresh raspberries, limoncello, plus extra, lemons , zest of, finely grated, golden caster sugar, double cream, greek yogurt or 2 tbsp creme fraiche, fresh mint leaves, to garnish, fresh lemon verbena leaf, to garnish

red beets, cooked, smoked salmon, heavy cream, cold, quinoa, chives, chopped, parsley, chopped, spring onion, horseradish, grated, fresh lemon juice, olive oil, sea salt, pepper

powdered sugar, white wine, brandy, grated lemon rind, lemon juice, whipping cream , whipped, orange rind curls (optional), ground nutmeg (optional)

butternut squash , halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons), olive oil , for roasting, ground turmeric (haldi), ground coriander, ground cumin, greek yogurt, sea salt, dried mint

egg whites, salt, strong espresso, sugar, dark chocolate (70% preferred), cacao, preferred, butter, room temperature, egg yolks, egg whites, sugar, milk chocolate (high quality), mint leaves

olive oil, yellow onion, diced (2/3 cup), fresh green peas (or frozen ), vegetable broth , heated until hot (low sodium), fresh tarragon (or chervil or flat leafed parsley leaves), sourdough bread (2 oz. each), garlic clove, halved, goat cheese, crumbled (or feta cheese), salt (optional), pepper (optional)

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

tomatoes, peeled, seeded and diced, diced zucchini, garlic, minced, freshly squeezed lemon juice, ground cumin, basil , dill and chives, eggs , separted into whites and yolks, salt, mascarpone, grated parmigiano-reggiano cheese, prosciutto, toasted pine nuts, basil leaves

cointreau liqueur, lemons, juiced, caster sugar, double cream, just under, rose water, orange flower water, pistachios, finely chopped